做吃的學(xué)英語(yǔ)下午茶Accordion Rye Rolls

<p>[ti:未知]<br /> [ar:]<br /> [al:]<br /> [by:]<br /> [00:02.59]知行英語(yǔ)<br /> [00:07.35]Listen and Share<br /> [00:21.85]Accordion Rye Rolls<br /> [00:24.26]褶邊黑麥卷<br /> [00:38.20]詞匯掃描<br /> [00:42.29]rye bread  黑麥面包<br /> [00:47.19]molasses  糖蜜，糖漿<br /> [00:52.70]plastic wrap  塑料薄膜<br /> [00:58.85]stiff peaks  硬性發(fā)泡<br /> [01:11.68]These rolls will make anyone like rye bread.<br /> [01:15.73]Even though Mom fixes the dough a day ahead,<br /> [01:18.44]she bakes them right before serving so they're hot and fresh.<br /> [01:22.34]Any extra effort in making them is well worth it.<br /> [01:26.44]中文大意<br /> [01:44.34]music<br /> [01:50.63]INGREDIENTS  材料<br /> [01:55.83]2 packages (1/4 ounce each) active dry yeast<br /> [02:05.47]1/2 cup warm water (110° to 115°)<br /> [02:15.22]1-1/2 cups warm milk (110° to 115°)<br /> [02:26.81]1/4 cup molasses<br /> [02:31.99]4 tablespoons butter, softened, divided<br /> [02:40.98]1 tablespoon sugar<br /> [02:45.99]1 tablespoon plus 1/2 teaspoon salt, divided<br /> [02:54.65]3 to 3-1/2 cups all-purpose flour<br /> [03:01.98]2-1/2 cups rye flour<br /> [03:07.02]Vegetable oil<br /> [03:09.97]1 egg white<br /> [03:13.29]2 teaspoons caraway seeds<br /> [03:17.39]music<br /> [03:28.24]SERVINGS 24  24人份<br /> [03:31.88]CATEGORY Breads  類(lèi)別：面包<br /> [03:35.64]METHOD Baked  方法：烘焙<br /> [03:39.23]PREP 30 min.  準(zhǔn)備：30分鐘<br /> [03:43.15]COOK 20 min.  烹制：20分鐘<br /> [03:47.15]TOTAL 50 min.  共計(jì)：50分鐘<br /> [03:53.04]music<br /> [04:00.10]DIRECTIONS  制作方法<br /> [04:06.06]In a large mixing bowl, dissolve yeast in water.<br /> [04:09.34]Add milk, molasses, 2 tablespoons butter, sugar and 1 tablespoon salt.<br /> [04:15.54]Add 2 cups all-purpose flour; beat until smooth.<br /> [04:19.65]Add rye flour and enough remaining all-purpose flour<br /> [04:22.94]to form a soft dough.<br /> [04:25.67]Turn onto a floured surface;<br /> [04:27.75]knead until smooth and elastic, about 6-8 minutes.<br /> [04:32.05]Place in a greased bowl, turning once to grease top.<br /> [04:35.76]Cover and let stand for 20 minutes.<br /> [04:38.95]Punch dough down.<br /> [04:41.04]Turn onto a lightly floured surface, divide into four portions.<br /> [04:46.74]Roll each portion into a 14-in. x 6-in. rectangle.<br /> [04:51.87]Brush with remaining butter.<br /> [04:54.17]With dull edge of a table knife, score dough widthwise at 2-in. intervals.<br /> [05:00.08]Using those marks as a guideline,<br /> [05:01.97]make score marks widthwise across the dough.<br /> [05:05.27]Fold dough accordion-style back and forth along creased lines.<br /> [05:09.41]Cut folded dough into 1-in. pieces.<br /> [05:12.45]Place each piece cut side down in a greased muffin cup. Brush with oil.<br /> [05:18.83]Cover loosely with plastic wrap. Refrigerate for 4-24 hours.<br /> [05:23.70]When ready to bake,<br /> [05:25.24]uncover and let stand at room temperature for 10 minutes.<br /> [05:28.39]In a small mixing bowl, beat egg white until stiff peaks form;<br /> [05:32.75]brush over dough.<br /> [05:34.32]Sprinkle with caraway seeds and remaining salt.<br /> [05:36.94]Bake at 375° for 20-25 minutes or until lightly browned.<br /> [05:42.89]Remove from pans to wire racks. Yield: 2 dozen.<br /> [05:48.33]中文大意<br /> [08:07.67]逐句對(duì)照<br /> [08:11.68]In a large mixing bowl, dissolve yeast in water.<br /> [08:14.95]Add milk, molasses, 2 tablespoons butter, sugar and 1 tablespoon salt.<br /> [08:32.82]Add 2 cups all-purpose flour; beat until smooth.<br /> [08:43.31]Add rye flour and enough remaining all-purpose flour<br /> [08:46.00]to form a soft dough.<br /> [08:54.11]Turn onto a floured surface;<br /> [08:57.31]knead until smooth and elastic, about 6-8 minutes.<br /> [09:11.94]Place in a greased bowl, turning once to grease top.<br /> [09:15.46]Cover and let stand for 20 minutes.<br /> [09:29.59]Punch dough down.<br /> [09:32.02]Turn onto a lightly floured surface,<br /> [09:39.79]divide into four portions.<br /> [09:45.17]Roll each portion into a 14-in. x 6-in. rectangle.<br /> [09:56.82]Brush with remaining butter.<br /> [10:04.05]With dull edge of a table knife, score dough widthwise at 2-in. intervals.<br /> [10:17.39]Using those marks as a guideline,<br /> [10:19.29]make score marks widthwise across the dough.<br /> [10:27.22]Fold dough accordion-style back and forth along creased lines.<br /> [10:35.17]Cut folded dough into 1-in. pieces.<br /> [10:42.51]Place each piece cut side down in a greased muffin cup.<br /> [10:53.63]Brush with oil.<br /> [10:55.70]Cover loosely with plastic wrap.<br /> [11:00.91]Refrigerate for 4-24 hours.<br /> [11:08.15]When ready to bake,<br /> [11:09.62]uncover and let stand at room temperature for 10 minutes.<br /> [11:20.11]In a small mixing bowl, beat egg white until stiff peaks form;<br /> [11:32.30]brush over dough.<br /> [11:33.86]Sprinkle with caraway seeds and remaining salt.<br /> [11:41.92]Bake at 375° for 20-25 minutes or until lightly browned.<br /> [11:54.95]Remove from pans to wire racks.<br /> [12:01.23]Yield: 2 dozen.<br /> [12:22.48]多學(xué)一點(diǎn)<br /> [12:28.97]rye bread  黑麥面包，裸麥面包<br /> [12:35.33]be well worth it  非常值得的，很值得的<br /> [12:40.38]This can be time consuming but it is well worth it.<br /> [12:50.57]active dry yeast  活性干酵母<br /> [12:58.40]molasses  糖蜜，糖漿<br /> [13:02.93]grease  涂上油脂<br /> [13:07.40]Grease the tin with butter before baking the cake.<br /> [13:15.78]a greased bowl<br /> [13:22.18]punch  用拳頭猛擊<br /> [13:26.60]punch dough down<br /> [13:33.16]divide into  劃分，分割<br /> [13:38.42]His lecture divides into three parts.<br /> [13:45.08]dull edge of a knife<br /> [14:01.06]back and forth<br /> [14:05.96]Two small boats ferry people back and forth.<br /> [14:12.67]plastic wrap  塑料薄膜 / 保鮮膜<br /> [14:18.26]stiff peaks  硬性發(fā)泡 / 干性發(fā)泡<br /> [14:33.69]dry peak / hard peak<br /> [14:40.08]重新聽(tīng)一次故事原文<br /> [14:42.28]In a large mixing bowl, dissolve yeast in water.<br /> [14:45.77]Add milk, molasses, 2 tablespoons butter, sugar and 1 tablespoon salt.<br /> [14:51.53]Add 2 cups all-purpose flour; beat until smooth.<br /> [14:56.05]Add rye flour and enough remaining all-purpose flour<br /> [14:59.00]to form a soft dough.<br /> [15:01.71]Turn onto a floured surface;<br /> [15:03.82]knead until smooth and elastic, about 6-8 minutes.<br /> [15:08.50]Place in a greased bowl, turning once to grease top.<br /> [15:12.03]Cover and let stand for 20 minutes.<br /> [15:15.12]Punch dough down.<br /> [15:17.47]Turn onto a lightly floured surface, divide into four portions.<br /> [15:22.96]Roll each portion into a 14-in. x 6-in. rectangle.<br /> [15:28.03]Brush with remaining butter.<br /> [15:29.96]With dull edge of a table knife, score dough widthwise at 2-in. intervals.<br /> [15:36.46]Using those marks as a guideline,<br /> [15:38.10]make score marks widthwise across the dough.<br /> [15:41.44]Fold dough accordion-style back and forth along creased lines.<br /> [15:45.25]Cut folded dough into 1-in. pieces.<br /> [15:48.80]Place each piece cut side down in a greased muffin cup. Brush with oil.<br /> [15:54.93]Cover loosely with plastic wrap. Refrigerate for 4-24 hours.<br /> [16:00.23]When ready to bake,<br /> [16:01.38]uncover and let stand at room temperature for 10 minutes.<br /> [16:04.57]In a small mixing bowl, beat egg white until stiff peaks form;<br /> [16:08.91]brush over dough.<br /> [16:10.38]Sprinkle with caraway seeds and remaining salt.<br /> [16:13.18]Bake at 375° for 20-25 minutes or until lightly browned.<br /> [16:18.97]Remove from pans to wire racks. Yield: 2 dozen.<br /> [16:44.26]謝謝收聽(tīng)<br /> [16:58.90]知行提示</p>

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